The biscuit space sat vacant for years while the Jessees debated its use.
HANDSOME BISCUIT NORFOLK RESTAURANT FULL
You'll also find beer and a full espresso bar, and sides such as cheese grit tots, house-made pickles and pimento cheese. Within the next year, the team hopes to plant a garden in the green space next door so that The Fancy Biscuit and Shyndigz concepts can all feature fresh fruits and vegetables that are grown onsite.
HANDSOME BISCUIT NORFOLK RESTAURANT PLUS
And there's more than biscuits tried-and-true recipes from the Jessees' catering days make appearances in the form of tomato pies and daily quiches, plus a few sauces here and there. For now, the restaurant is only open for breakfast and lunch Wednesdays through Fridays, but as soon as next month, the spot will open on weekends and offer more brunch fare including mimosas and sake, and maybe even a Bloody Mary bar. Guests can deviate from the "Fork & Knife" section of the menu, where biscuits come decked out with fried chicken, goat cheese, pepper jelly and more, and build their own creations using toppings such as egg, sausage and Agriberry Farm jam. They're colossal towers and so impressive, in fact, that when my Big Apple biscuit arrives at the table, a stranger leans over from the bar and asks if he can take a photo before I dig into it. In a city that seems to run on biscuits, those of the Fancy variety separate from the herd by coming stacked with piles of slaw, fried chicken and collards, and swimming in ladles of tasso ham gravy. Jessee and her husband and business partner, Bryon Jessee, found partnerships in Shyndigz managers William Thompson, Jesse Jarvis, Josh Whaley and Britt Altizer, who all help bring piled-high buttermilk biscuits to the table. Fortunately, The Fancy Biscuit is a team effort. But these early hours are altogether new for her, especially given her previous shifts, which often extended beyond midnight on weekends at Shyndigz. Cary St. - she's no stranger to time in the kitchen. Each one counts for the co-owner of The Fancy Biscuit who is, at least for now, the restaurant's sole biscuit roller. "We've always been accustomed to the later nights, so it's been a big switch."Īs a former caterer and an owner of Shyndigz and Shyndigz 2go - the dessert concepts sitting adjacent to the new biscuit-centric spot at 1831 W. "It's all about those extra minutes," she says with a laugh. Yesterday morning, Nicole Jessee set her alarm for 4:49 a.m.
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